In a small saucepan, whisk flour into the milk until smooth. Heat, stirring constantly, until very thick, thicker than pudding. Remove and allow to cool fully. You can sit the pan in an icebath if you don’t want to wait.

In your mixer, beat butter and sugar together until fluffy.

Once cool, add the vanilla to the flour/milk milk and stir until fully combined.

Then add the flour/milk/vanilla mix to the butter and sugar and beat until fluffers!

Once finished, it will look like whipped cream, but be much thicker, as shown here with my upside down spoon of the stuff.

I found this recipe on Tasty Kitchen. She uses it as icing. I don’t like it like that. It’s more of a filing. Well, in my opinion. You are free to have your own opinion.

You’re welcome :)

This is similar to, but the not the same as the filling in my whoopie pies.

You’ll need 1 of 2 things here. Either a Pastry bag with large icing tip, or an apple corer and some patience.

I have no patience, so I have a pastry bag.

(if you have the corer, core out the middle of the cupcake, then fill with a spoon).

LinkWithin

................................................................

Just a small town girl, livin' in a lonely world... She took the Hogwarts train goin' anywhere.
Thanks for visiting http://sugarbeanbakers.com, my little spot on the web. I hope you'll find yummy recipes, fun ideas, and enjoyable party plans!

I am back from my travels to Wizarding London. Ok, fine, it was Universal Orlando, whatever, you dream crusher! If ...

copyright 2010-2016 Sugar Bean Bakers

I write this blog for my own personal enjoyment and for anyone else out there who may enjoy it as well. I make no guarantees that you will like the recipes as I do.

I am not responsible for any ruined product or typos within my recipes. I am not responsible for any injuries you may get while in the kitchen. I am not responsible if your cat trips you while you are baking muffins. Or if you are abducted by aliens. Just saying...

I am not compensated by any company or product. These are just my ramblings and opinions.

All photos, ideas, and recipes, unless otherwise noted, are copyright Tina Chambers. All Rights Reserved. Please do not use without permission. For permission write sugarbeanbakers at gmail dot com

Some recipes are my own. Otherwise, I try to always credit original authors of recipes if I know them.